Rémoulade dressing
This dressing is a kind of mayonnaise with vinegar, used for some salads like celeriac rémoulade. Usually it is prepared from mayonnaise, but here is another version, simpler and just as tasty.
763,1554.2/5 for 201 ratings
Grade this recipe: Last modified on: October 3rd 2010
For 250 g, you will need:
- 0
1 egg - 1
2 tablespoons vinegar - 2
1 tablespoon French mustard - 3
200 ml oil - 4
fine (or table) salt - 5
pepper - Total weight: 295 grams
How long does it take?
Time required for this recipe:
| Preparation | Start to finish |
|---|---|
| 6 min. | 6 min. |
Step by step recipe
Stage 1 - 5 min.
Put all the ingredients: 1 egg, 2 tablespoons vinegar, 1 tablespoon French mustard, 200 ml oil, fine (or table) salt and pepper in a blender goblet or high-sided bowl.
Stage 2 - 1 min.
Use a blender to mix just a few seconds.
Stage 3
The sdressing is ready when it look like runny mayonnaise.
Keeping:
Several days in the fridge, in a closed jar.Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,894 Kcal or 7,930 Kj | 7 gr | 3 gr | 206 gr |
| 95 % | 3 % | <1 % | 31 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 642 Kcal or 2,688 Kj | 2 gr | 1 gr | 70 gr |
| 32 % | 1 % | <1 % | 11 % |
How much will it cost?
- For 250 g : 0.61 €
Note : These prices are only approximate.
Some recipes that use this recipe
Bistro sandwich
The filling for this indulgent baguette sandwich is made with hard-boiled eggs and cold meat in a rémoulade dressing.
9,965 18 min.
Cauliflower, chicken and avocado salad
In this really simple recipe, crunchy cauliflower is balanced with the soft texture of avocado and tender morsels of diced chicken. A delicious summer salad.
8,914 28 min.
Bistro-style red endive salad
Have you tried red Belgian endives? They are similar in size to the more common white sort, just as crunchy, but slightly less bitter. They are the main feature in this salad inspired by French bistro cuisine: combined with chopped hard-boiled eggs, fried ham and croutons, in a rémoulade dressing.
9,702 29 min.
Bistro-style beetroot salad
Beetroot salad is a well-known classic, but have you come across the "bistro" version? The beetroot is still diced, but raw and served with croutons and fried ham in a rémoulade dressing.
13,879 38 min.
Gribouille dressing
Gribouille dressing is based on a rémoulade dressing, with shallot, herbs, hard-boiled egg and tuna added. It goes well with fish and vegetables of all kinds and makes a great sandwich filling.
2,023 18 min.
Source
After Gaston Lenôtre.More recipes?
This recipe uses (among others) | Oil: You can get more informations, or check-out other recipes which use it, for example: Mayonnaise, Chicken and mushroom brik rolls, Roast beef "like they do it in Santa Fe", Two-stage beef chuck , Boeuf (beef) bourguignon, ... All |
| Vinegar: You can check-out other recipes which use it, like for example: Artichoke hearts forestier , Cauliflower tabouleh, Special Cheese and Walnut Sticks, Chicken nems, Montbenoit's canapés, ... All |
| French mustard: You can check-out other recipes which use it, like for example: Endive and walnut salad, Crispy smoked salmon and herb rolls, Mustard baps, Beurre d'escargot, Fine multi-tomato tart, ... All |
| Egg: You can get more informations, or check-out other recipes which use it, for example: Savoury mini-madeleines with 2 cheeses, Cannelés, Dipping bread with cheese, Creamy plum and pear clafoutis, Caramelized pear custard tart, ... All |
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